Fruit Recipes

Great fruit recipes

admin — Sun, 24 May 2009 12:49:18 +0000

Find your favourite recipe right here by clicking on the categories, tags or doing a search.
Enjoy !

Technorati Tags: Fruit Recipes, healthy diet

berry mimosa sauce

admin — Sat, 05 Sep 2009 12:55:15 +0000

Berry Mimosa Sauce

Serve over cake or ice cream. It is also good over French toast.

1 cup orange juice
1 1/2 tablespoons cornstarch
1/2 cup dry champagne
2 tablespoons honey
1 cup raspberries or strawberries

Combine orange juice and cornstarch in a medium saucepan; whisk until blended. Stir in champagne. Bring to a boil; reduce heat, and cook 1 minute. Stir in honey and berries.

When you want to test the depths of a stream, don use both feet. — Chinese Proverb

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Fig-Strawberry Jam

admin — Sat, 05 Sep 2009 10:50:21 +0000

Fig-Strawberry Jam

3 1/2 c Mashed fresh figs (unpeeled)

3 c Sugar

1/4 c Lemon juice (optional)

3 pk Strawberry gelatin

- (3 ounces each) Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

Nothing is a waste of time if you use the experience wisely. — Rodin

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Chocolate Chip Cookies Mix in a Jar

admin — Sat, 05 Sep 2009 06:43:15 +0000

Chocolate Chip Cookies Mix in a Jar

1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.

Attach a gift card with the following instructions:

Chocolate Chip Cookies

Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended.

In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonsful of batter, spaced well apart, onto a greased cookie sheet. Bake at 375 degrees F for 8 minutes or until lightly browned.

Riches may enable us to confer favours, but to confer them with propriety and grace requires a something that riches cannot give. — Charles Caleb Colton

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whiskey sauce

admin — Fri, 04 Sep 2009 20:01:37 +0000

whiskey sauce

Whiskey Sauce

Good spooned over leftover fruit cake or pound cake and topped with whipped cream and a dash of nutmeg.

1 1/2 cups granulated sugar
1 (5.33 ounce) can evaporated milk
4 tablespoons margarine
1 egg, beaten
3 tablespoons whiskey

Combine all ingredients except whiskey in top of double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time or make ahead and keep in the refrigerator. Do not add whiskey until just before serving.

Makes 1 1/2 cups.

In the United States there is more space where nobody is than where anybody is. This is what makes America what it is. — Gertrude Stein

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Apple Pear Brown Betty

admin — Fri, 04 Sep 2009 12:50:06 +0000

Apple Pear Brown Betty

3 Granny Smith Apples

3 Ripe pears

1 tb Lemon juice

5 Slices whole wheat bread

1/4 c Melted butter

1 tb Granulated sugar

2/3 c Firmly packed brown sugar

1/2 ts Grated lemon peel

1/4 ts Cinnamon

1/8 ts Nutmeg

Peel and slice apples and pears into thin slices. Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss apples and pears with lemon juice in bowl. Toss bread cubes/crumbs with butter and sugar in another bowl. Combine brown sugar, lemon peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9″ square baking dish. Sprinkle with half the bread cubes and then half the sugar mixture. Repeat layering. Cover and bake 30 minutes. Uncover and bake 30 minuets more. Serve with custard sauce.

I found one day in school a boy of medium size ill-treating a smaller boy. I expostulated, but he replied The bigs hit me, so I hit the babies thats fair. In these words he epitomized the history of the human race. — Bertrand Russell

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Pecan Pave

admin — Fri, 04 Sep 2009 11:22:47 +0000

Pecan Pave

Source: Womans World - Nov. 25, 1997

Crust
2 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 cup chilled butter or margarine, diced
1/4 cup chilled cream cheese, diced
7 to 8 tablespoons ice water

Preheat oven to 375 degrees F. Line bottom and long sides of 13 x 9-inch baking pan with foil.

In bowl, combine flour, brown sugar, zest and salt. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough just starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days.

On lightly floured surface, roll out dough into 15 x 11-inch rectangle; fit into prepared baking pan. Press dough against sides of pan with fork. Freeze until firm, about 15 minutes.

Line dough with foil; fill with dried beans or rice. Bake 15 minutes. Reduce oven temperature to 325 degrees F. Remove beans and foil. Set crust aside.

Filling
4 cups pecan halves (about 1 pound), divided
1 1/2 cups granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dark corn syrup
4 eggs
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract

In large skillet over medium-high heat, cook 3 cups pecans, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Remove from heat; cool slightly. Transfer pecans to blender or food processor. Process until coarsely chopped; set aside.

Combine sugar, cinnamon and nutmeg.

In bowl, lightly beat corn syrup with eggs, butter and vanilla extract until combined; beat in sugar mixture. Stir in chopped pecans. Pour mixture into crust; arrange remaining pecans over. Bake for 50 minutes or until crust is golden and filling is set and bubbling.

Cool completely on wire rack. (If making ahead, wrap baked, cooled pav? in plastic and foil; store in freezer for up to 6 weeks. Thaw overnight in refrigerator before serving.)

Yields 12 servings.

Per serving: 637 cal; 8 g protein; 39 g fat; 105 mg chol; 71 g carb; 278 mg sodium

We are different from previous generations of conservatives. We are no longer working to preserve the status quo. We are radicals, working to overturn the present power structure of this country. — Paul Weyrich

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mango cheesecake

admin — Fri, 04 Sep 2009 02:56:28 +0000

mango cheesecake

Mango Cheesecake

1 small box lemon gelatin
1 cup miniature marshmallows
24 ounces cream cheese
4 ounces Cool Whip?
1 1/2 cups mango pulp
1 (10-inch) graham cracker pie crusts

Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved.

Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture. Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours. Serve chilled.

Civilization requires slaves. Human slavery is wrong, insecure, and demoralizing. On mechanical slavery, on the slavery of the machine, the future of the world depends. — Oscar Fingall OFlahertie Wills Wilde

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Praline Syrup

admin — Thu, 03 Sep 2009 20:44:28 +0000

Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla extract

Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute.

Remove from heat; stir in pecans and vanilla extract. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath.

Makes about 4 pints.

People do not want words-they want the sound of battle … the battle of destiny. — Gamal Abdel Nasser

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Turkish Baklava

admin — Thu, 03 Sep 2009 19:41:22 +0000

Turkish Baklava

1 Pkg Fillo Sheets

1 lb Butter, melted

1 lb Walnuts, chopped

3 c Sugar, white granulated

1/2 ts Ground Cloves

1 ts Ground Cinnamon or

1/4 ts Ground and 1 Stick Cinnamon

9 x 13 Pyrex Baking Dish

Pastry Brush 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon

ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.

Judging from the main portion of the history of the world, so far, justice is always in jeopardy. — Walt Whitman

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raspberry cream cheese strudel

admin — Thu, 03 Sep 2009 15:26:35 +0000

raspberry cream cheese strudel

Raspberry Cream Cheese Strudel

1 sheet frozen puff pastry
8 ounces cream cheese
4 ounces raspberry preserves
1 egg

Streusel Topping
3/4 cup all-purpose flour
1/2 cup confectioners sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 ounces cold butter, cut into cubes
1 teaspoon vanilla extract

Place frozen sheet of puff pastry on parchment-lined sheet pan. Spread cream cheese down middle third of puff pastry sheet. Spread raspberry preserves over the top of the cream cheese. Make 6 diagonal slices on each of the outer 1/3 sides of puff pastry (on each side of the filling). Braid one slice over the other, pinching together last braid. Lightly whip one egg and, using pastry brush, egg wash entire strudel.

Combine all topping ingredients in a food processor just until blended and still powdery. Top strudel with generous portion of streusel topping. Bake at 400 degrees F until browned and preserves begin to bubble out.

Yields approximately 10 slices.

It is bad luck to be superstitious. — Andrew W. Mathis

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no bake special k cookies

admin — Thu, 03 Sep 2009 15:09:46 +0000

no bake special k cookies

No Bake Special K Cookies

1 cup granulated sugar
1 cup Karo syrup
1 cup creamy peanut butter
5 to 6 cups Special K cereal

Bring sugar and syrup to a rolling boil and remove from heat. Add peanut butter and let melt. Then add 5 to 6 cups of Special K cereal until coated. Drop by teaspoon on wax paper. Let cool.

Makes about 4 to 5 dozen.

Fortune favors the brave. — Virgil

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pina colada cobbler

admin — Thu, 03 Sep 2009 13:01:17 +0000

pina colada cobbler

Pina Colada Cobbler

1 cup self-rising flour
1 cup milk
3/4 cup granulated sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
1/2 cup sliced maraschino cherries (optional)

Preheat oven to 350 degrees F.

In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix.

Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping, or ice cream it you prefer.

What you do speaks so loudly that I cannot hear what you say. — Ralph Waldo Emerson

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orange cheesecake

admin — Thu, 03 Sep 2009 07:02:12 +0000

orange cheesecake

Orange Cheesecake

1 2/3 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
2 (11 ounce) cans Mandarin oranges, undrained
1/4 cup Cointreau or Triple Sec
40 ounces cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup whipping cream
1/2 cup orange juice
2 tablespoons cornstarch

Combine graham cracker crumbs, the 1/4 cup sugar and butter; mix well. Press into bottom of a 10-inch springform pan. Bake at 375 degrees F for 8 minutes; cool.

Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau, stirring gently. Set aside, stirring occasionally.

Beat cream cheese with an electric mixer until fluffy. Stir in the 1 3/4 cups sugar, flour, salt and vanilla extract. Ad eggs, one at a time, beating well after each addition. Add egg yolks, and beat well. Beat in whipping cream; spread filling over crust. Bake at 400 degrees F for 8 minutes. Reduce heat to 200 degrees F and bake 1 hour and 30 minutes.

Turn off oven, and partially open oven door. Leave cheesecake in oven for 30 minutes. Cool on a wire rack; chill well. Remove sides from pan.

Drain mandarin oranges, reserving Cointreau. Arrange oranges on top and around sides of cheesecake.

Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a saucepan; stir well. Cook over medium heat for 5 minutes or until thickened; cool slightly. Spoon glaze over top of cheesecake; chill.

Every great mistake has a halfway moment, a split second when it can be recalled and perhaps remedied. — Pearl Buck

Technorati Tags: cheese cake recipes , cheesecakes , spirited cake recipes, Cake, liqueur cakes

Dutch Rhubarb Pie

admin — Wed, 02 Sep 2009 15:27:04 +0000

Dutch Rhubarb Pie

1 Pie shell-9″-uncooked

1 lb Rhubarb-fresh

1 c Sugar

1/3 c Flour

1/4 ts Salt

1/4 ts Cloves

1/4 ts Cinnamon

2/3 c Evaporated milk

1 ts Butter, melted

Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2 cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400 oven for 25 minutes. Reduce temp to 375 and continue baking for 25 minutes. Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve. ~–

A mans best friends are his ten fingers. — Robert Collyer

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jam cheese turnovers

admin — Wed, 02 Sep 2009 06:11:36 +0000

jam
cheese turnovers

Jam
Cheese Turnovers

2 sheets frozen puff pastry, thawed
3/4 cup cream cheese (at room temperature)
3/4 cup fruit jam, your choice
1 large egg
1 teaspoon water
1 tablespoon granulated sugar

Preheat oven to 425 degrees F.

On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into four 6-inch squares. Put 1 1/2 tablespoons of cream cheese in the center of each square, top with 1 1/2 tablespoons of jam, and brush edges of each square with water. Fold squares in half diagonally to form triangles, pressing the edges together firmly, and press the edges with the tines of a fork to seal well. Make an egg wash by beating together egg and water.

Arrange the turnovers on a dampened baking sheet; brush with the egg wash, and with a sharp knife cut several slits (for steam vents) in the top of each turnover. Sprinkle with sugar; bake in the upper third of oven for 12 to 15 minutes, or until they are puffed and golden; serve warm.

Shall I crack any of those old jokes, master, At which the audience never fail to laugh — Aristophanes

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raspberry ice cream

admin — Wed, 02 Sep 2009 03:14:25 +0000

raspberry ice cream

Raspberry Ice Cream

1 small box raspberry gelatin
1/2 cup boiling water
1 (10 ounce) package frozen raspberries, thawed and sieved
2 eggs
1 cup whipping cream
1 (3 3/4 ounce) box instant vanilla pudding mix
2/3 cup granulated sugar
2 teaspoons vanilla extract
1 quart milk

Dissolve raspberry gelatin in boiling water. Stir in sieved raspberries.

Beat eggs. Add whipping cream, dry pudding mix, sugar and vanilla extract. Stir into raspberry mixture. Pour into 1 gallon ice cream freezer container. Add milk and stir until blended. Freeze according to freezer manufacturers directions.

Makes 2 quarts.

I keep the subject of my inquiry constantly before me, and wait till the first dawning opens gradually, by little and little, into a full and clear light. — Isaac Newton

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oreo double chocolate cheesecake

admin — Tue, 01 Sep 2009 22:07:40 +0000

oreo double chocolate cheesecake

Oreo Double Chocolate Cheesecake

1/4 cup butter or margarine
25 Oreo Chocolate Sandwich Cookies, crushed
16 ounces cream cheese (at room temperature)
6 eggs, separated (at room temperature)
4 (1 ounce) squares semisweet chocolate, melted
2 teaspoons vanilla extract
1/2 cup granulated sugar
1 (1 ounce) square semisweet chocolate
Chocolate curls

In a medium saucepan, over low heat, melt butter or margarine. Remove from heat. Stir in Oreo crumbs. Press evenly onto bottom and sides of a 9-inch springform pan; refrigerate while preparing filling.

In a large bowl, with electric mixer at medium speed, beat cream cheese until light and fluffy; beat in egg yolks, melted chocolate and vanilla extract until smooth, about 3 minutes; set aside.

In another large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Using a rubber spatula, gently fold beaten egg white, one-third at a time, into cream cheese mixture. Pour into crust. Freeze for 4 hours.

In a small saucepan, over low heat, melt the 1 (1 ounce) square semisweet chocolate; remove from heat; let cool to room temperature.

On an 11 x 8 1/2-inch sheet of white paper, draw 1 (6-inch) circle; on outside of circle, draw 12 (1-inch) circles, spaced evenly around circle. Place on cookie sheet; cover with wax paper, securing wax paper edges under cookie sheet.

Use a No. 1 decorating tip, pipe melted chocolate onto wax paper over outline (or drizzle chocolate, a little at a time, from teaspoon); freeze until firm, about 30 minutes.

Remove sides of pan; carefully remove wax paper from chocolate loop decoration. Set on frozen cheesecake. Garnish with chocolate curls.

I have often been downcast, but never in despair I regard our hiding as a dangerous adventure, romantic and interesting at the same time. In my diary I treat all the privations as amusing. I have made up my mind now to lead a different life from other girls and, later on, different from ordinary housewives. My start has been so very full of interest, and that is the sole reason why I have to laugh at the humorous side of the most dangerous moments. — Anne Frank

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Sweet-Tart Berry Jelly

admin — Tue, 01 Sep 2009 20:11:12 +0000

Sweet-Tart Berry Jelly

-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)

1 c -Boiling water

1 c -Cold water

10 oz Frozen sliced strawberries

1/8 ts -Salt

*Sweetened, partially thawed. Empty gelatin into boil, pour on boiling water, stir until com- pletely dissolved. Stir in cold water, straw- berries, salt. Mix until berries completely thaw and separate. Refrigerate until firm, about 2 hours. 60 calories per serving.

Democracy is a device that ensures we shall be governed no better than we deserve. — George Bernard Shaw

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italian cheesecake

admin — Tue, 01 Sep 2009 16:11:35 +0000

italian cheesecake

Italian Cheesecake

4 large eggs, separated
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon orange rind
4 cups (2 pounds) ricotta cheese
1/3 cup unbleached white flour
1/4 teaspoon almond extract
1/2 teaspoon lemon rind

Preheat oven to 375 degrees F. Butter a 10-inch springform pan. Dust with flour.

Beat egg whites until stiff. In separate bowl, beat together cheese, egg yolks, sugar and flour approximately 3 minutes. Stir in vanilla and almond extracts and orange and lemon rinds. Gently fold in beaten egg whites. Pour into a prepared pan; bake 50 minutes. Turn off oven, open door and leave cake in oven for 15 minutes. Cool completely before serving.

This cake is delicious enough to be served on its own, but if you must, fresh strawberries or blueberries may be served on top.

The whole history of civilization is strewn with creeds and institutions which were invaluable at first, and deadly afterwards. — Walter Bagehot

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almond ice cream

admin — Tue, 01 Sep 2009 14:39:18 +0000

almond ice cream

Almond Ice Cream

1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Desultory reading is delightful, but to be beneficial, our reading must be carefully directed. — Seneca

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Ginger Apple Crisp

admin — Tue, 01 Sep 2009 05:09:43 +0000

Ginger Apple Crisp

1/3 c Cornflake crumbs

1/4 c Firmly packed brown sugar

3 tb Flour

2 tb Crystallized ginger, chopped

-or 1 tsp ginger 2 tb Margarine/butter melted

6 Rome or McIntosh apples,

-peeled, cored and thinly -sliced (6 cups) 2 tb Sugar

2 ts Lemon juice

1 1/2 c Frozen vanilla nonfat yogurt

-or vanilla ice milk Heat oven to 400F. Spray 8 inch square (1 1/2 quart) baking disk with non stick spray. In a small bowl, combine the cornflake crumbs, brown sugar, flour and ginger; mix well. Add in melted margarine or butter and mix well. Place apples in spray-coated dish. Add sugar and lemon juice; toss to coat. Sprinkle apples with crumb mixture; press gently. Bake for 25-30 minutes or until apples are tender and mixture is bubbly. Cool slightly; serve with frozen vanilla yogurt or ice milk.

It is better to be high-spirited even though one makes more mistakes, than to be narrow-minded and all to prudent. — Vincent Van Gogh

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strawberry margarita preserves

admin — Mon, 31 Aug 2009 23:32:26 +0000

strawberry margarita preserves

Strawberry Margarita Preserves

2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps

Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.

Prepare six 1/2-pint jars for filling.

Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.

Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.

Aim for success, not perfection. Never give up your right to be wrong, because then you will lose the ability to learn new things and move forward with your life. — Dr. David M. Burns

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Mississippi Mud

admin — Mon, 31 Aug 2009 19:22:25 +0000

Mississippi Mud

——————————–FOR THE CAKE——————————– 2 c Sugar

1 c Shortening

4 Eggs

1 1/2 c Flour

1/3 c Cocoa

1 ts Vanilla

1/4 ts Salt

1 c Pecans (optional)

1/2 lg Jar of marshmallow fluff

——————————FOR THE FROSTING—————————— 1 c Butter

1/3 c Carnation milk

1/3 c Cocoa

1 ts Vanilla

1 lb Confectioners sugar

1 c Pecans (optional)

>Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside… 1) Cream together the sugar and the shortening, and add the eggs

one at a time, beating well after each addition… Add the flour, cocoa, vanilla and salt, creaming well then add the pecans if desired… 2) Bake in a well greased and floured 9″ x 13″ cake pan, at 350? for 30 min… remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable… 3) Spread the frosting on top of the fluff and refrigerate until ready to eat…

Not merely an absence of noise, Real Silence begins when a reasonable being withdraws from the noise in order to find peace and order in his inner sanctuary. — Peter Minard

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double chocolate mocha trifle

admin — Mon, 31 Aug 2009 17:14:45 +0000

double chocolate mocha trifle

Double Chocolate Mocha Trifle

1 (18.25 ounce) package brownie mix (plus ingredients to make brownies)
1 3/4 cups cold milk
2 (3.4 ounce) packages white chocolate instant pudding and pie filling
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed frozen whipped topping
3 (1.5 ounce) toffee bars, coarsely chopped

Lightly spray a 9 x 13-inch pan with oil.

Prepare and bake brownie mix according to cake-like package directions; cool completely.

In a large bowl, whisk pudding mix into milk until mixture begins to thicken.

Dissolve coffee granules in warm water, add to pudding mixture, mixing well. Fold in whipped topping. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes into the bottom of a bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.

Success seems to be largely a matter of hanging on after others have let go. — William Faulkner

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Key Lime Pie (Diabetic)

admin — Mon, 31 Aug 2009 15:55:58 +0000

Key Lime Pie (Diabetic)

-Filling 1 Packet Knox Unflavored

-Gelatin 3 tb Lime juice

1/2 c Boiling water

9 1-gram packets Equal

-(aspartame) -sugar substitute 1 9-inch graham cracker

-crust -Lime zest -Thin lime slices 1 c Evaporated skim milk

1 ts Vanilla

-Juice of 1 1/2 limes 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened. Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.) Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm. Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving. Nutritive value per serving: 111 calories; 14 gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free crust From: Fred Mueller Date: 08-19-93

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Stuffed Oranges

admin — Mon, 31 Aug 2009 04:53:47 +0000

Stuffed Oranges

4 Large oranges

8 dates

4 Tsp. chopped walnuts

4 Tsp. raisins

4 Tbsp. sugar

1 egg white — stiffly beaten

4 Tsp. grated coconut

Cut a thin slice from stem end of oranges. Cut trian- gles evenly from top. Remove center, dice pulp and combine with dates, raisins and 2 tablespoons sugar. Fill orange shells and bake in a casserole with 1/2 inch water, in a 300 degrees oven for 45 mintues. Fold beaten egg white and remaining sugar together. Remove oranges from oven, top with egg mixture, sprinkle with coconut and return to oven for 15 minutes. Serves 4.

Hitchhiker No No, no, not 6 I said 7. Nobodys comin up with 6. Who works out in 6 minutes You won even get your heart goin, not even a mouse on a wheel. Ted That — good point. Hitchhiker 7s the key number here. Think about it. 7-Elevens. 7 doors. 7, man, thats the number. 7 chipmunks twirlin on a branch, eatin lots of sunflowers on my uncles ranch. You know that old childrens tale from the sea. Its like you
e dreamin about Gorgonzola cheese when its clearly Brie time, baby. Step into my office. Ted Why Hitchhiker Cause you
e fired — Theres Something About Mary

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uncle eds refrigerator ice cream

admin — Sun, 30 Aug 2009 23:58:19 +0000

uncle eds refrigerator ice cream

Uncle Eds Refrigerator Ice Cream

This ice cream was made and served at Millers Drug Store, Junction City, Kansas, from the early 1900s until around 1935.

3 cups whipping cream
3 cups milk
3 cups granulated sugar
Juice of 3 lemons
Juice of 3 oranges
3 bananas, mashed

Combine cream, milk and sugar. Stir until dissolved. Place in oblong or square freezer container. Freeze about 1/4 hour or until mushy; then add juices and bananas. Mix well. Freeze until firm.

Serves 12.

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popcorn pudding

admin — Sun, 30 Aug 2009 15:59:44 +0000

popcorn pudding

Popcorn Pudding

This was a popular pudding in the late nineteenth century.

2 cups popped corn
3 cups milk
4 tablespoons butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla extract and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.

Good served with maple syrup.

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Peach Melba Parfaits

admin — Sun, 30 Aug 2009 11:22:16 +0000

Peach Melba Parfaits

4 c Low-fat vanilla ice cream,

.softened 1 c Mashed peeled peaches

1 tb Amaretto

1 ts Vanilla

1 pk 12 oz unsweetened frozen

.raspberries, thawed 3 tb Sugar

1 tb Grand Marnier or other

.orange flavored liqueur 1 1/2 c Fresh raspberries

8 Peach slices (optional)

Combine low fat ice cream, peaches, amaretto and vanilla in a freezer safe container; stir well. Freeze until firm. Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill. Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices.

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three cities of spain cheesecake

admin — Sun, 30 Aug 2009 06:50:06 +0000

three cities of spain cheesecake

Three Cities of Spain Cheesecake

Source: Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the mid-1970s)

Crumb Crust
1 1/2 cups (5 ounces) finely ground graham crackers or
cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3/4 teaspoon salt

Stir together all ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Filling
24 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar

Preheat oven to 350 degrees F.

Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Let stand in baking pan on a rack 5 minutes. Leave oven on.

Topping
16 ounces sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.

Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10 servings.

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melon snow cones

admin — Sun, 30 Aug 2009 03:16:22 +0000

melon snow cones

Melon Snow Cones

4 cups seeded watermelon, honeydew or cantaloupe chunks
1/2 cup granulated sugar
2 tablespoons lemon or lime juice

In food processor or blender, puree melon of choice. In small saucepan, heat 1 cup puree and sugar over medium heat, stirring, just until sugar dissolves.

Pour into shallow 8- or 9-inch square metal pan; stir in remaining puree and lemon juice. Freeze. Every 30 minutes, break up crystals with fork as they form at edges of pan; stir frozen parts toward center. Continue until entire mixture is a firm but not solid frozen mass, 3 to 4 hours. Scrape ice with fork to lighten texture. Scoop into paper cones with ice cream scoop.

Makes 3 cups, 8 servings.

Per serving: 74 calories, 0 protein, 18 g carbohydrate, 0 fat, 0 fiber, 0 cholesterol, 2 mg sodium

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coca-cola cake

admin — Sun, 30 Aug 2009 01:31:09 +0000

coca-cola cake

Coca-Cola Cake

2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup Coca-Cola?
2/3 cup butter or margarine
2 tablespoons unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups mini marshmallows

Stir flour, sugar and baking soda, then set aside.

Bring Coca-Cola?, butter and cocoa powder to a boil over medium heat. Add hot mixture to flour mixture. Stir just until combined. Add remaining ingredients, except marshmallows. Stir until combined. Gently stir in marshmallows. They will float to the top. Pour into a greased and floured 13 x 9-inch pan. Bake for 30 minutes at 350 degrees F.

Transfer cake to a wire rack. Immediately spread Cocoa Topping over cake. Thoroughly cool cake on rack.

Cocoa Topping
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup Coca-Cola?
2 1/2 cups sifted confectioners? sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Bring butter, cocoa powder and Coca-Cola? to boiling. Add remaining ingredients.

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Robbs Special Cherry Pie

admin — Sat, 29 Aug 2009 23:59:02 +0000

Robbs Special Cherry Pie

———————————–PASTRY———————————– 2 2/3 c Pastry flour

1 ts Salt

1 1/4 c Vegetable shortening

Ice water - 8 to 12 tbs ———————————-FILLING———————————- 2 (1 lb.) cans pitted tart red

- cherries (water pack) 1/3 c Liquid from cherries

3 tb Quick-cooking tapioca

1/4 ts Salt

1/4 ts Almond extract

1 ts Lemon juice

1/2 ts Red food coloring

1 1/4 c Sugar

1/8 ts Ground cinnamon

1/16 ts Ground cloves

2 tb Butter or margarine

(DIRECTIONS FOR PASTRY) Combine flour and salt in large mixing bowl. Cut shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs with a few pea-size pieces. Sprinkle 4 tablespoons ice water over mixture and toss mixture with two forks. Sprinkle another 4 tablespoons ice water over mixture and toss mixture again. If mixture can be pressed together to form a solid mass do not add additional water. If mixture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mixture with forks, until a mass can be formed. Divide mixture and form 2 balls of dough, one slightly larger than the other. Press the larger ball of dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Line deep 9-inch pyrex pie plate with pastry and trim edges to 3/4-inch beyond edge of plate. Set aside. Press remaining ball of

dough into a disk and roll between sheets of waxed paper until 1/8-inch thick. Set aside.

(DIRECTIONS FOR FILLING) Drain cherries. Measure 1/3 cup liquid into mixing bowl. Discard remaining liquid. Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries. Combine 1 cup sugar, cinnamon and cloves. Pour sugar mixture over cherries. Mix and let stand at least 15 minutes. Fill pastry with cherry mixture. Dot with butter.

Sprinkle with remaining sugar. Moisten rim with water. Fit top pastry over filling. Turn top edge over bottom edge and press firmly together, creating fluted edge. Cut vents in top to allow steam to escape and juices to bubble. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and continue baking for 35-45 minutes, or until filling is bubbling and crust is golden brown. If edge of crust appears to be browning too quickly, cover lightly with aluminum foil. Cool pie thoroughly on wire rack. Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract. Try these modest amounts first (I prefer them), or increase them to suit

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Chocolate Roulage

admin — Sat, 29 Aug 2009 20:17:24 +0000

Chocolate Roulage

9 oz Sweet cooking chocolate

9 oz Semi-sweet chocolate

13 c Cold water

8 Eggs; separated

1 c Sugar

Cocoa 1 1/2 c Whipping cream

3 tb Confectioners sugar; sifted

1 t Vanilla extract

Oil the bottom of a 15 1/z x lO 1/2h x 1-inch jelly roll pan. Cut a piece of waxed paper to fit the width of pan and extend about 1 inch over ends. Place the chocolates and the water in the top of a double boiler over hot water. Stir with a wooden spoon until the chocolate is melted, then cool. Place the egg yolks in a large mixer bowl and beat slightly with the mixer, Add the sugar gradually, beating constantly until all the sugar is dissolved and the mixture is thick and of a batter consistency. Stir in the chocolate with a rubber spatula until well combined and free of streaks. Beat the egg whites until stiff peaks form. Fold about 1/3 of the egg whites into the chocolate mixture thoroughly to lighten, then fold in the remaining egg whites carefully but completely with a rubber spatula. Spread the batter evenly in the prepared pan. Bake in a preheated 350 - degree oven for 18 minutes. Remove from oven and cover top with damp towels. Let stand for 30 minutes or until cooled. Remove the towels carefully, then loosen by lifting the extending ends of waxed paper. Place cocoa in a fine sieve and dust top generously. Place a piece of waxed paper over the top, then place a cookie sheet on top and invert. Peel the waxed paper carefully from the cake. Place the cream in a large mixer bowl and beat with an electric mixer until soft peaks form. Sprinkle in the confectioners sugar and beat until stiff. Stir in the vanilla. Spread the whipped cream evenly over the cake. Roll the cake from the long side, as for a jelly roll, directly onto a serving tray. Roll with care as this cake is extremely tender. Dust the top generously with cocoa. You may refrigerate the roll for several hours before serving. Cut into slices to serve.

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sour orange marmalade

admin — Sat, 29 Aug 2009 04:28:26 +0000

sour orange marmalade

Sour Orange Marmalade

2 pounds sour oranges (about 6 medium-size)
2 quarts water
3 pounds granulated sugar
1/2 teaspoon salt

Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.)

Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 quarts water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin.

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Ruby Razz Crunch

admin — Sat, 29 Aug 2009 00:32:18 +0000

Ruby Razz Crunch

1 pk (10 oz.) thawed frozen red

-raspberries (reserve 1/4 -cup for Bake at 325 for 55 to 65 minutes Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside. Mix: the fruit juices and measure 1 cup, adding water if necessary. Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat; cover. Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mixture resembles coarse crumbs. Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb mixture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping. Pink Frozen cream topping: Beat 1 cup whipping cream until thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red

food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.) From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado 8 th Pillsbury Grand National Shared By: Pat Stockett

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spiced cranberry cider mix in a jar

admin — Fri, 28 Aug 2009 23:18:09 +0000

spiced cranberry cider mix in a jar

Spiced Cranberry Cider Mix in a Jar

Place these ingredients into airtight jar:

1/2 cup dried cranberries
12 cinnamon sticks
1/2 teaspoon crushed whole cloves
1 tablespoon whole allspice

Attach this recipe to the jar:

Spiced Cranberry Cider

Serves 12 to 14

2 quarts apple cider
1 quart water
Contents of cider mix from jar
2 oranges, sliced

In a large saucepan combine the cider, water and cider mix from the jar. Heat thoroughly. Add most of the orange slices.

Serve warm, garnished with remaining orange slices.

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cherry nut biscotti

admin — Fri, 28 Aug 2009 18:02:09 +0000

cherry nut biscotti

Cherry Nut Biscotti

2 eggs
5 cups all-purpose flour
1 cup raisins
1 cup vegetable oil
1 cup nuts
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chopped candied cherries
1/2 cup orange juice

Beat eggs. Add remaining ingredients and mix well. Divide dough into 4 pieces. Make bars by rolling dough into a long log. Place 2 logs to a cookie sheet. Grease cookie sheet and place logs on sheet. Brush tops with mixture of egg yolk and water. Bake at 350 degrees F for 25 minutes.

Reduce oven temperature to 300 degrees F. Cut logs into 1/2-inch slices. Return to baking sheet and cook until toasted, about 20 to 30 minutes.

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Strawberry Coulis

admin — Fri, 28 Aug 2009 16:54:29 +0000

Strawberry Coulis

1 pt Fresh Ripe Strawberries

2 t Fruit Sugar

1 t Fresh Lemon Juice

Raspberry Liquor Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/06.

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Four Bean Chorizo Chili Mix in a Jar

admin — Thu, 27 Aug 2009 17:56:01 +0000

Four Bean Chorizo Chili Mix in a Jar

3/4 cup dried white beans
3/4 cup dried kidney beans
1/2 cup dried pinto beans
1/2 cup dried black beans
4 to 6 dried jalapeno peppers
Corn Husk Garni (see recipe)

Layer mix ingredients into a quart home canning jar in the order given. Adjust cap. Prepare Corn Husk Garni.

Corn Husk Garni
3 thin corn husks
4 cloves garlic, unpeeled
6 to 8 sprigs dried oregano, broken (Mexican if available)
1 tablespoon black peppercorns

Layer 2 corn husks together, turning base ends in opposite direction. Tear remaining corn husk into thin strips lengthwise. Place garlic, oregano and peppercorns in center of layered corn husks. Fold long sides toward center, then bring ends together, forming a packet. Tie ends securely with strips of corn husk.

Attach Corn Husk Garni and recipe card to jar.

Four Bean Chorizo Chili

Contents of jar
1 1/2 cups finely diced onion
1/2 pound chorizo
2 tablespoons vegetable oil
1 pound plum tomatoes, diced
1 (14.5 ounce) can tomato puree
2 cups water or cooking liquid from beans
1 lime (optional)
Corn Husk Garni
Salt

Cook beans separately in water to cover by 1 1/2 inches until almost tender. Drain, reserving cooking liquids for soup, except from black beans, if desired.

Remove casing from sausage; crumble sausage. Crush dried jalapeno peppers. Saut? sausage, crushed peppers and onion in oil until cooked through. Raise heat to medium-high and continue cooking until ingredients become richly brown, but not burned. Drain sausage and onion on a paper towel. Combine all ingredients in a large stockpot. Simmer soup for 45 minutes. Season to taste with salt. Continue simmering 15 minutes. Remove Corn Husk Garni.

NOTE: If there is not enough liquid in soup, add additional water or cooking liquid from beans.

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aloha banana cheesecake

admin — Thu, 27 Aug 2009 11:56:04 +0000

aloha banana cheesecake

Aloha Banana Cheesecake

Crust
1 1/2 cups quick-cooking oats
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
5 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Stir together the oats, pecans, brown sugar and butter until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 18 minutes or until golden brown. Cool.

Filling
16 ounces cream cheese, softened
1 cup mashed ripe bananas
3/4 cup granulated sugar
2 teaspoons lemon juice
4 eggs

Preheat the oven to 350 degrees F.

Beat together the cream cheese, bananas, 3/4 cup sugar and lemon juice until well blended. Add the eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the cake is baking, prepare Sour Cream Topping.

Sour Cream Topping
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Banana slices (for garnish )

Mix together the sour cream, sugar and vanilla extract until well blended. Remove the cheesecake from the oven and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool slightly. Loosen the cake from the sides of the pan and remove the springform. Cool the cake to room temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving.

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Apple Crisp Ala Cyberealm

admin — Thu, 27 Aug 2009 06:30:29 +0000

Apple Crisp Ala Cyberealm

5 x Apples, sliced and peeled

1 c Brown Sugar

3/4 c Quaker Oats

3/4 c Flour

1 ts Cinnamon

1 ts Nutmeg

1 ea Stick Butter, softened

1/4 c Apple Juice, or water

Preheat oven to 375 deg F. Put half of the apples in a greased 9″x9″ pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream.

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Pineapple Bread Pudding

admin — Wed, 26 Aug 2009 22:02:46 +0000

Pineapple Bread Pudding

1/2 c Margarine or butter; softene

1 c Sugar

1/2 ts Ground cinnamon

4 Eggs

1 cn (13 1/4 ozs) crushed; pineap

2 c 1/2 inch bread cubes (about

1/4 c Chopped pecans

Pineapple Bread Pudding Heat oven to 325 degrees. Beat margarine, sugar and sinnamon in large mixer bowl on medium speed, scraping bowl constantly, 1 minute. Add eggs; beat on high speed, scraping bowl occasionally, until mixture is light and fluffy, about 2 minutes. Fold in pineapple, bread cubes, and pecans. Pour into buttered 1 1/2 quart casserole. Bake until knife inserted in center comes out clean, 40 to 45 minutes. Serve with Carmal Fluff if desired. 4 to 6 servings. Carmel Fluff Beat 2 cups chilled whipping cream, 3/4 cup packed brown sugar and 1 tsp vanilla in chilled bowl until stiff. Regrigerate at least 1 hour before serving; refrigerate any leftover fluff.

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orejitas - little ears

admin — Tue, 25 Aug 2009 14:56:26 +0000

orejitas - little ears

Little Ears (Orejitas)

Puff Pastry
4 cups all-purpose flour
1 teaspoon salt
2 cups (4 sticks) butter, ice cold
1 teaspoon Mexican lime juice
1 cup ice water

In an electric mixer bowl, mix flour and salt. Cut the cold butter into small cubes and drop into the flour. Mix on slow speed for about 4 to 5 minutes. Continue beating, and mix in lime juice and ice water until they have been absorbed by the flour, 1 minute only. Dough will be a rough mass. Chill dough in the refrigerator for 20 minutes.

Place the dough on a lightly floured work surface. With palms of your hands ,push it into a rough rectangle. Brush with flour. With a rolling pin roll into a 12-inch rectangle, 1/2 inch thick. Fold the rectangle over 3 times, then refrigerate for 20 minutes.

Remove from the refrigerator and roll into another rectangle 12 inches long. Fold over 3 times and refrigerate for 20 minutes more.

Remove from the refrigerator and roll into a rectangle 12 inches long again. Fold over 3 times and refrigerate for 20 minutes.

Transfer dough to plastic wrap and chill dough for 8 hours or overnight. It can rest in the refrigerator for up to 3 days. Makes approximately 3 pounds.

When ready to make Little Ears, line 2 cookie sheets with parchment paper. Preheat oven to 425 degrees F. Using a rolling pin, roll the Puff Pastry dough over 1/2 cup confectioners sugar until it forms a 12-inch square, 1/8-inch thick. With a sharp knife, trim edges. Place in the freezer for 5 minutes. Remove from the freezer and brush both sides of the dough with confectioners sugar. Bring the 2 ends of the dough toward the center and fold lengthwise. Now fold again lengthwise toward the center to make a 4-layer dough 12 inches wide. Brush both sides of the dough with more confectioners sugar. Place in the freezer again for 5 minutes. Remove from freezer.

With a sharp knife, cut pastry into thin strips 1/4 x 3 1/2 inches, then close each pastry strip to form a butterfly shape or ears. Lay them on prepared cookie sheets in staggered rows, about 2 inches apart. Return to the freezer for 5 minutes.

Bake for 25 to 30 minutes, or until golden. Transfer Little Ears to a wire rack to cool. They will be sticky, so do not place one on top of the other. Serve immediately or the same day.

Makes 24.

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nesselrode pudding

admin — Tue, 25 Aug 2009 13:40:14 +0000

nesselrode pudding

Nesselrode Pudding

5 ounces chestnuts in syrup
Syrup and water to make 3/4 cup
1/4 cup granulated sugar
3 egg yolks, beaten
1 tablespoon unflavored gelatine
3 tablespoons cold water
2 ounces candied cherries
1 pineapple ring
3/4 cup ground toasted almonds
2 tablespoons sliced citron
Slivered angelica
1 tablespoon vanilla extract
2 teaspoons almond extract
3 tablespoons Jamaican rum
1 1/2 cups cream, whipped

Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.

Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.

Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream. Put in a greased 8-inch melon mold and chill several hours.

The angelica, sliced thin, may be saved to decorate the mold. Serve with Rum Cream Sauce.

Rum Cream Sauce
1 tablespoon butter
1 tablespoon flour
3 tablespoons light brown sugar
2/3 cup rich milk
2 egg yolks, beaten
1 teaspoon pistachio or almond extract
2 tablespoons Jamaican rum
1/2 cup cream, whipped

Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.

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pudding cream puffs

admin — Tue, 25 Aug 2009 11:27:56 +0000

pudding cream puffs

Pudding Cream Puffs

Yield: 8 servings

1 (8 ounce) package refrigerated crescent roll dough
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 cup cold milk
1 small box vanilla instant pudding mix
8 ounces cream cheese, softened
2 cups thawed Cool Whip
1 (1 ounce) square semisweet chocolate, melted

Preheat oven to 350 degrees F.

Separate crescent rolls; wrap each triangle loosely around a piece of aluminum foil to make a funnel. Combine sugar and cinnamon; sprinkle over dough. Bake about 8 minutes, until just done. Remove foil.

In a large bowl, combine milk, pudding, cream cheese and whipped topping. Spoon into decorating bag; squeeze into each crescent center until full. Drizzle with melted chocolate.

Per serving: 333 calories; 21g fat (57 percent calories from fat); 13g saturated fat; 31mg cholesterol; 5g protein; 31.5g carbohydrate; 19g sugar; no fiber; 503mg sodium; 62mg calcium; 108mg potassium

Anything that has real and lasting value is always a gift from within. — Franz Kafka

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rich truffle wedges

admin — Tue, 25 Aug 2009 06:06:42 +0000

rich truffle wedges

Rich Truffle Wedges

1/2 cup butter or margarine
6 (1 ounce) squares semisweet chocolate, chopped
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into a greased and floured 9-inch springform pan. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.

Glaze
1/4 cup butter or margarine
2 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 teaspoons honey

Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside.

Sauce
2 cups fresh or frozen unsweetened raspberries
2 tablespoons granulated sugar
Whipped cream (optional)
Fresh raspberries (optional)
Mint (optional)

Pur?e the raspberries in a blender. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving time. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired.

Yields 12 servings.

The whole secret of existence is to have no fear. Never fear what will become of you, depend on no one. Only the moment you reject all help are you freed. — Buddha

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Ribbon Pumpkin Pie with Crunchy Praline Pastry

admin — Mon, 24 Aug 2009 19:11:38 +0000

Ribbon Pumpkin Pie with Crunchy Praline Pastry

—————————CRUNCHY PRALINE PASTRY————————— 1/3 c Butter or margarine

1/3 c Brown sugar, packed

1/2 c Chopped pecans

1 (9-in.) pastry shell *

* lightly baked ———————————-FILLING———————————- 1 Envelope unflavored gelatin

1/4 c Cold water

3 Eggs; separated

Sugar 1 1/4 c Cooked or canned pumpkin

1/2 c Sour cream

1/2 ts Salt

1 1/2 ts Pumpkin pie spice

1 tb Chopped candied ginger

1 c Whipping cream

Lace Cookies (optional) Combine butter and brown sugar in saucepan. Cook, stirring, until sugar melts and mixture bubbles vigorously. Remove from heat, stir in pecans and

Perhaps the most delightful friendships are those in which there is much agreement, much disputation, and yet more personal liking. — George Eliot

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How To Dry Puree and Fruit Leather

admin — Mon, 24 Aug 2009 16:44:40 +0000

How To Dry Puree and Fruit Leather

2 c Fruit puree

Line a cookie sheet (12 x 17 inches) with plastic wrap. This size cookie sheet holds approximately 2 cups of puree. Spread puree or fruit leather evenly over the plastic but do not push it completely to the sides. Leave a bit of plastic showing for easy removal. Place on a card table or picnic table in the hot sun to dry. If the plastic is bigger than the cookie sheet and extends up the sides, anchor it with clothes pins so it will not flop down and cover the edges of the leather. Puree should dry in the sun six to eight hours. The heat of the sun and the humidity make drying time variable. Puree and fruit leather may be dried in an oven set at 140 degrees (F). Too high a heat will disintegrate the plastic. Leave the oven door ajar so moisture can escape. It takes about six hours in the oven. It can also be placed in the back window of a car and dried. Leave the car windows open about 1 inch. To make sure the fruit leather is completely dried, pull from the plastic wrap or touch to see if the fruit leather is “tacky.” Purees without sugar will be much drier and more brittle. If it is not completely dry it will mold during storage. When the fruit leather becomes too dry, it will crack and crumble and won roll, but is still good to eat….call it “fruit chips.” STORING PUREE AND FRUIT LEATHER Roll fruit leather loosely in plastic wrap and store in the cupboard. To store puree without sugar for other uses, break it into small pieces and store in plastic bags in a dry, cool place or in the freezer. Rose hip powder may be made by crushing dried puree with a rolling pin until it is fine enough to suit you. This may be stored in small jars in a cool, dry place. It is good to sprinkle over cereal and to include in hot cakes and other dishes.

Honesty pays, but it doesn seem to pay enough to suit some people. — F. M. Hubbard

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